Chocolate Pudding Pie

210 10
Recipe By
(4) 3 Reviews
Prep Time
Total Time


This easy-to-make weeknight dessert is sure to win raves from the entire family!

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix baking crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool.
  • Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust. Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
  • Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator.

Special Extra

Sprinkle 2 Tbsp. chopped toasted pecans onto bottom of crust before adding filling as directed.

Healthy Living

Good news! You'll save 50 calories per serving by preparing with 30% Less Fat Oreo Cookies, skim milk, Jell-O Fat Free Instant Pudding and Cool Whip Light Whipped Topping.


  • 10

Nutritional Information

Serving Size 10
Calories 200
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 5mg
Sodium 370mg
Carbohydrate 24g
Dietary fibre 0g
Sugars 12g
Protein 3g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • HannahGracie |

    All time favorite! It works great with vanilla pudding too!

  • Niki_G |

    I made this for my class and they loved it. The only thing I would do is make the crust thicker next time.

  • dav.lin |

    Light, easy & always turns out.